Blueberry pie bombs are delightful handheld treats that capture all the comforting flavors of classic blueberry pie in convenient, poppable portions perfect for parties or casual snacking. These golden, flaky pastry spheres are filled with sweet, juicy blueberries and warm spices, then baked until the exterior becomes crispy while the interior bursts with pie-like filling in every bite. Unlike traditional pie that requires plates, forks, and careful slicing, these innovative bombs deliver the same nostalgic flavors in a fun, mess-free format that’s perfect for picnics, potlucks, or anytime you want to enjoy pie flavors without the fuss. Perfect for summer gatherings when blueberries are at their peak, holiday dessert tables, or as a creative way to use fresh or frozen berries, these blueberry pie bombs offer bakery-quality taste with the convenience and charm of individual portions that disappear quickly from any spread.
Serves: 12-15 people (makes about 24 bombs)
Prep Time: 30 minutes
Baking Time: 18 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 3 minutes
Ingredients
- 2 packages (17.3 oz each) frozen puff pastry, thawed
- 2 cups fresh blueberries (or 1½ cups frozen, thawed and drained)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 4 oz cream cheese, softened and cubed
- 1 large egg, beaten
- 2 tablespoons coarse sugar for sprinkling
- 1 tablespoon butter, melted
- Powdered sugar for dusting
- Vanilla ice cream for serving (optional)
Creating the Blueberry Filling
In a medium mixing bowl, gently combine the fresh blueberries with granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss everything together carefully to avoid bursting the berries, ensuring each berry is lightly coated with the sugar and spice mixture. The cornstarch will help thicken the natural juices during baking, preventing the bombs from becoming soggy.
Preparing the Pastry
On a lightly floured surface, unfold the thawed puff pastry sheets and roll each one slightly to smooth out any creases. Using a sharp knife or pizza cutter, cut each sheet into 12 equal squares, giving you 24 pieces total. The squares should be approximately 3×3 inches, large enough to wrap around the filling while still sealing properly.
Adding the Cream Cheese
Distribute the softened cream cheese cubes evenly among the pastry squares, placing one small cube in the center of each square. The cream cheese will melt during baking, creating a rich, creamy element that balances the tartness of the blueberries and adds luxurious texture to each bite.
Filling and Shaping
Spoon about 1 tablespoon of the blueberry mixture onto each pastry square, placing it directly over the cream cheese cube. Be careful not to overfill, as this can cause the bombs to burst open during baking. The filling should be generous but manageable for proper sealing.
Creating the Bomb Shape
Working with one square at a time, bring all four corners of the pastry up and over the filling, pinching and twisting the seams together at the top to create a sealed pouch. The pastry should completely enclose the filling with no gaps where juices could leak out. Gently roll each sealed pouch between your palms to create a more rounded, bomb-like shape.
Preparing for Baking
Preheat your oven to 375°F and line two large baking sheets with parchment paper. Place the shaped pie bombs seam-side down on the prepared baking sheets, leaving about 2 inches between each bomb to allow for expansion during baking. The seam should be on the bottom to prevent opening during baking.
Final Touches Before Baking
Brush the tops and sides of each pie bomb with beaten egg, which will create a beautiful golden-brown finish and help the coarse sugar adhere. Sprinkle each bomb with coarse sugar for added sweetness and a delightful crunchy texture that contrasts with the flaky pastry.
Baking to Golden Perfection
Bake the pie bombs for 16-18 minutes, rotating the baking sheets halfway through for even browning. The bombs should be puffed, golden brown all over, and sound hollow when tapped gently. The pastry should be fully cooked and crispy, while the filling bubbles slightly inside.
Cooling and Finishing
Remove from the oven and brush the hot pie bombs lightly with melted butter for extra richness and shine. Allow them to cool on the baking sheets for 10-15 minutes before serving, as the filling will be extremely hot immediately after baking. Just before serving, dust lightly with powdered sugar for an elegant finishing touch.
Nutritional Information
Each blueberry pie bomb contains approximately 145-165 calories, making them a reasonable treat option for special occasions. The bombs provide about 2-3 grams of protein from the pastry and cream cheese, 18-22 grams of carbohydrates primarily from pastry and fruit sugars, and 7-9 grams of fat from butter and cream cheese. The individual portion size makes them perfect for controlled indulgence.
Health Benefits
These delightful treats offer several nutritional advantages beyond their incredible taste. Fresh blueberries are among the highest antioxidant foods available, providing powerful anthocyanins that give them their deep color and may help protect against heart disease, improve brain function, and reduce inflammation. One serving provides about 15% of daily vitamin C needs for immune support and collagen production. Blueberries also contain fiber for digestive health and manganese for bone development. The eggs in the pastry contribute complete protein and choline for brain health, while the moderate portion size allows for enjoyable indulgence without excessive calories.
Tips for the Best Results
Use fresh blueberries when possible for the best flavor and texture, but frozen berries work well if thawed and drained thoroughly. Make sure the puff pastry is properly thawed but still cold for the easiest handling and best puffing. The pie bombs can be assembled up to 4 hours ahead and refrigerated until ready to bake. For freezing, assemble the bombs but don’t brush with egg wash, then freeze on baking sheets before transferring to freezer bags. Frozen bombs can be baked directly from frozen, adding 3-5 minutes to the baking time. Serve warm for the best experience, and consider pairing with vanilla ice cream for an extra special dessert. Store any leftovers covered at room temperature for up to 2 days and reheat in a 300°F oven for 5 minutes to restore crispiness.
